Oatmeal Raspberry Bar Cookies
Yield
24 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| ½ | cup |
brown sugar, light
|
*
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
rolled oats
|
|
| ¾ | cup |
raspberry jam
seedless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 118 | ml |
brown sugar, light
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
rolled oats
|
|
| 177 | ml |
raspberry jam
seedless |
*
|
Directions
Heat the oven to 350℉ (180℃).
Butter an 8 inch square pan, set aside.
Mix all ingredients together except the jam.
Press 2 cups of the mixture into the bottom of the prepared pan.
Spread the jam to within ¼ inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam.
Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1½ inch bars.
